Serves: 6-8
Preparation: 10 minutes
Cooking: 40 minutes

Ingredients

● 2 tbsp butter
● 2 tbsp olive oil
● 2 sweet potatoes, peeled and diced
● ½ pumpkin cleaned, peeled and diced
● 2 carrots, peeled and diced
● 1 large onion, peeled and diced
● 1 leek cleaned and sliced
● 2 garlic cloves
● 1 sprig of thyme, leaves only
● 1 tbsp brown sugar
● ½ tbsp of ground nutmeg
● Salt and pepper
● 300ml double cream

To serve
● Chopped chives or whipped cream

Method

● In a large pot, heat the butter and olive oil.

● Add all of the peeled, diced vegetables and the thyme and fry for about five minutes until the vegetables are golden.

● Add just enough water to the vegetables to cover them and bring to a boil, cook for half an hour over medium heat until the vegetables soften.

● When the vegetables are soft, with a blender stick blend the vegetables until the soup is the texture of a smooth cream.

● Add the brown sugar, ground nutmeg, salt and pepper to taste and blend together.

● Stir in the double cream then bring the soup to a boil. Take it off the heat.

● Serve the soup hot with a sprinkle of chopped chives or tablespoon of whipped cream on top.